Comparison of quantitative structure–retention relationship models on four stationary phases with different polarity for a diverse set of flavor compounds
发布时间:2021-12-06
点击次数:
影响因子:4.751
发表刊物:Journal of Chromatography A
论文类型:期刊论文
文献类型:J
卷号:1223
页面范围:118-125
是否译文:否
发表时间:2012-02-03
收录刊物:SCI
发布期刊链接:https://www.sciencedirect.com/science/article/abs/pii/S0021967311018048
附件: